Cheese milk tea powder and preparation method thereof

Abstract

The present application relates to a kind of cheese milk tea powder and its preparation method, relate to milk tea technical field.A kind of preparation method of cheese milk tea powder, comprising the following steps: preparation of fresh cheese fermentation mixture: milk is mixed with cream, obtain mixed cream;Mixing starter into mixed cream is carried out low-temperature fermentation, obtain fermentation;Fermentation is added into rennet, after mixing evenly, obtain fresh cheese fermentation mixture;Prepare raw materials;Preparation of cheese milk tea powder: sugar, milk powder is dissolved with water and mixed, obtain mixed milk powder liquid;Fermentation fresh cheese mixture, seasoning additive, oil are added into it, and then vacuum concentration, drying after mixing evenly, obtain cheese milk tea powder.The present application uses special low-temperature fermentation method, so that fermented cheese is more compatible with tea, and the prepared cheese milk tea powder has good flavor performance, good stability, avoids the generation of precipitation, flocculation, stratification phenomenon;And need not to clear operation, simplify process, reduce cost.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of milk tea, in particular to a cheese milk tea powder and a preparation method thereof. BACKGROUND

[0002] Most of the existing cheese milk tea powder is obtained by adding cheese powder to milk tea powder and then adding water to dissolve it. The cheese flavor is insufficient, the flavor is not good, and part of the cheese milk tea powder has a layering phenomenon after being dissolved, which is not good in appearance and consumer sensory. Therefore, some manufacturers directly add fresh cheese during the preparation of milk tea to improve the cheese flavor of milk tea, improve the taste, and improve the compatibility between cheese and tea to prevent obvious layering.

[0003] However, most of the existing fresh cheese is obtained by fermenting and draining the mixture of milk and cream, and then separating it. The separated whey liquid product must be produced into whey powder or directly discharged. Whey contains various fat-soluble vitamins, amino acids, and minerals, especially amino acids (branched-chain amino acids, cysteine, etc.) in whey. The prepared fresh cheese needs to be drained, which is complicated to operate, and part of the nutritional ingredients will be lost during the draining process. In order to improve the nutritional ingredients during the preparation of milk tea, more fresh cheese needs to be added, thereby increasing the cost. And simply omitting the draining process may also cause the prepared cheese milk tea powder to have a layering phenomenon after being dissolved.

[0004] Therefore, it is necessary to study a preparation method of cheese milk tea powder. The preparation method should have a simple preparation process and reduce the cost, and the prepared cheese milk tea powder should have rich taste, flavor, and nutritional ingredients after being dissolved, and should not have a layering phenomenon, improve the appearance of the product, and improve the satisfaction of consumers. SUMMARY

[0005] The technical problem to be solved by the present application is that the existing cheese milk tea powder has poor flavor, low nutritional ingredients, and may have layering, sedimentation, and flocculation phenomena. The preparation method is complex and the cost is high.

[0006] To solve the above technical problems, the present application provides a preparation method of cheese milk tea powder, which uses a special low-temperature fermentation method to make the fermented cheese more compatible with tea, the milk tea product has better flavor, the pH value of fresh cheese can be well controlled, the stability of fresh cheese in the milk tea system is improved, and the generation of sedimentation, flocculation, and layering phenomena is avoided. The process is simplified and the cost is reduced without the need for draining operation, which increases the tea flavor in milk tea, reduces the astringency of tea, and improves and enhances the flavor and taste of the prepared cheese milk tea powder after being dissolved.

[0007] Meanwhile, the application further provides a cheese milk tea powder prepared by the preparation method, which has cheese flavor and tea fresh flavor, rich taste and full flavor, high nutritional components and good stability after being brewed, and no stratification, precipitation and flocculation phenomenon, so that the acceptance and satisfaction of consumers can be improved.

[0008] Specifically, the application discloses a preparation method of cheese milk tea powder, comprising the following steps:

[0009] Preparation of fermented fresh cheese mixture: mix milk and butter to obtain mixed butter; add mixed starter to the mixed butter for low-temperature fermentation to obtain a fermentation product; add rennet to the fermentation product, mix uniformly to obtain a fermented fresh cheese mixture;

[0010] Preparation of raw materials: according to mass fraction, 30-35 parts of sugar, 40-50 parts of milk powder, 5-15 parts of fermented fresh cheese mixture, 12-20 parts of flavoring additives and 5-10 parts of oil;

[0011] Preparation of cheese milk tea powder: dissolve and mix the sugar and milk powder in water to obtain a mixed milk powder solution; add the fermented fresh cheese mixture, flavoring additives and oil to the mixed milk powder solution, mix uniformly, and then perform vacuum concentration and drying to obtain the cheese milk tea powder.

[0012] The mixed starter comprises Streptococcus lactis and Streptococcus thermophilus; and the parameters of the low-temperature fermentation are as follows: temperature 15-22℃ and time 48-60h.

[0013] Preferably, the mass ratio of Streptococcus lactis to Streptococcus thermophilus in the mixed starter is 6-10:1.

[0014] Preferably, the mass ratio of milk to butter is 1:6-12.

[0015] Preferably, the addition amount of the mixed starter is 3-8% of the mass of the mixed butter.

[0016] Preferably, in the step of preparing the fermented fresh cheese mixture, the fermentation product is heated to 40-60℃ before the rennet is added; and the addition amount of the rennet is 0.5-3% of the mass of the fermentation product.

[0017] Preferably, the flavoring additives comprise tea concentrate, and the tea concentrate is at least one selected from the group consisting of black tea concentrate, green tea concentrate, lemon tea concentrate and jasmine tea concentrate.

[0018] Preferably, the flavoring additives comprise sugar syrup, and the sugar syrup is at least one selected from the group consisting of corn syrup, malt syrup, glucose syrup, fructose syrup and sugar-free syrup.

[0019] Preferably, the vacuum concentration parameters are: temperature 70-90 DEG C, vacuum degree -0.12-0 MPa.

[0020] Preferably, the mixed cream is subjected to sterilization treatment before low-temperature fermentation; the sterilization treatment is high-temperature sterilization followed by cooling and holding; the sterilization treatment parameters are: high-temperature temperature 80-100 DEG C, high-temperature time 20-40 s, cooling to 70-80 DEG C, holding time 8-12 min.

[0021] The application further discloses a cheese milk tea powder prepared according to the preparation method of the cheese milk tea powder.

[0022] Beneficial effects:

[0023] (1) The preparation method of the cheese milk tea powder has the advantages that: the fermented fresh cheese mixture is prepared first, a special low-temperature fermentation method is adopted, the compatibility of the prepared cheese milk tea powder with tea is better than that of the cheese prepared by normal-temperature natural fermentation, the flavor of the prepared cheese milk tea powder is good, the pH value of the fresh cheese can be well controlled through long-time low-temperature fermentation, the stability of the fresh cheese in the milk tea system is improved, and the precipitation and flocculation are avoided, and the stratification phenomenon is avoided.

[0024] (2) The preparation method of the cheese milk tea powder has the advantages that: during the preparation of the fermented cheese mixture, the operation of separating whey is not needed, the preparation process is simplified, no waste is generated, and the cost can be reduced; meanwhile, the whey contains various fat-soluble vitamins, amino acids and minerals, the content of the nutritional substances in the cheese milk tea powder can be improved, especially the amino acids, the tea fresh flavor in the milk tea can be increased through the interaction with tea, the astringency of tea is reduced, and the flavor and taste of the prepared cheese milk tea powder after being brewed are improved.

[0025] (3) The cheese milk tea powder has the cheese flavor and the tea fresh flavor after being brewed, the taste is rich, the flavor is full, the nutritional ingredients are high, the stability is good, the stratification, precipitation and flocculation phenomena are avoided, and the acceptance and satisfaction of consumers can be improved. BRIEF DESCRIPTION OF DRAWINGS

[0026] In order to more clearly illustrate the technical solutions of the embodiments of the application, the drawings needed in the embodiment description will be briefly introduced. Obviously, the drawings in the following description are some embodiments of the application, and other drawings can be obtained by those skilled in the art without creative labor.

[0027] Figure 1 The comparison diagram of the fermented fresh cheese mixture prepared in Example 1 and Comparative Example 4;

[0028] Figure 1 a) The schematic diagram of the fermented fresh cheese mixture prepared in Example 1;

[0029] Figure 1 b) a schematic diagram of the fermented fresh cheese mixture prepared in Comparative Example 4;

[0030] Figure 2 a comparison diagram of the cheese milk tea powder prepared in Example 1 and Comparative Example 4 after being brewed;

[0031] Figure 2 a) a schematic diagram of the cheese milk tea powder prepared in Example 1 after being brewed;

[0032] Figure 2 b) a schematic diagram of the cheese milk tea powder prepared in Comparative Example 4 after being brewed. DETAILED DESCRIPTION

[0033] The technical solutions of the present application will be described clearly and completely below in conjunction with the embodiments of the present application. Obviously, the described embodiments are some of the embodiments of the present application, but not all the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0034] The terms "comprise" and "include" indicate the presence of described features, integers, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or groups thereof.

[0035] It should also be understood that the terms used in the specification of the present application are only for the purpose of describing specific embodiments and are not intended to limit the present application. As used in the specification and the appended claims of the present application, the singular forms "a", "an" and "the" are intended to include the plural forms unless the context clearly indicates otherwise.

[0036] It should be further understood that the term "and / or" used in the specification and the appended claims of the present application means any combination of one or more of the associated listed items and all possible combinations, and includes these combinations.

[0037] It should be further understood that the term "concentration" used in the specification and the appended claims of the present application means mass concentration, "%" means mass percentage, "ratio" means mass ratio, and "part" means mass part, unless otherwise explained.

[0038] A preparation method of a cheese milk tea powder,

[0039] comprising the following steps:

[0040] A1: preparing a fermented fresh cheese mixture: mixing milk and butter to obtain mixed butter; adding mixed starter to the mixed butter for low-temperature fermentation to obtain a fermented product; adding rennet to the fermented product, mixing uniformly to obtain the fermented fresh cheese mixture;

[0041] A2: preparing raw materials: 30-35 parts of sugar, 40-50 parts of milk powder, 5-15 parts of the fermented fresh cheese mixture, 12-20 parts of flavoring additives, and 5-10 parts of oil;

[0042] A3: preparing cheese milk tea powder: dissolving and mixing sugar and milk powder with water to obtain mixed milk powder solution; adding the fermented fresh cheese mixture, flavoring additives, and oil to the mixed milk powder solution, mixing uniformly, and then vacuum concentrating and drying to obtain cheese milk tea powder;

[0043] Specifically,

[0044] A1: preparing a fermented fresh cheese mixture, including mixing, sterilization, low-temperature fermentation, curdling, and cutting: mixing milk and butter to obtain mixed butter; sterilizing the mixed butter, adding mixed starter to the mixed butter for low-temperature fermentation to obtain a fermented product; adding rennet to the fermented product, mixing uniformly to obtain the fermented fresh cheese mixture.

[0045] The milk and butter are mixed at a mass ratio of 1:6-12, preferably for 8-12 min.

[0046] The mixed butter needs to be sterilized before low-temperature fermentation; the sterilization is performed by sterilizing the mixed butter in a water bath at 80-100℃ for 20-40 s, then reducing the temperature to 70-80℃ for 8-12 min, and finally reducing the temperature to 0-10℃ for standby; specifically, the mixed butter is sterilized in a water bath at 90℃ for 30 s, then reduced to 75℃ for 10 min, and finally reduced to 4℃ for standby.

[0047] The low-temperature fermentation uses mixed starter containing S. lactis and S. thermophilus as the mixed starter; specifically, the mixed starter is obtained by mixing S. lactis and S. thermophilus at a mass ratio of 6-10:1 after activation, and the inoculation amount is 3-8% of the mass of the mixed butter, and the fermentation is performed at a temperature of 15-22℃ for 48-60 h; preferably, the fermentation is performed at a temperature of 18-20℃ for 48-56 h.

[0048] The curdling is specifically performed by continuously stirring the fermented product in a water bath during the heating process, heating the fermented product to 40-60℃, adding 0.5-3% of rennet based on the mass of the fermented product, and mixing uniformly to obtain the fermented fresh cheese mixture; preferably, the temperature is raised to 50℃, and 1-2% of rennet is added based on the mass of the fermented product.

[0049] Specifically, the fermented fresh cheese mixed solution can be cut according to the required amount and then used.

[0050] A2, the raw materials are prepared: according to the mass fraction, 30-35 parts of sugar, 40-50 parts of milk powder, 5-15 parts of fermented fresh cheese mixed solution, 12-20 parts of seasoning additives, and 5-10 parts of oil.

[0051] The sugar is selected from at least one of white granulated sugar, edible glucose, and maltose. The milk powder is selected from at least one of full-cream milk powder, low-fat milk powder, and skimmed milk powder, and is preferably full-cream milk powder. The oil is selected from at least one of refined vegetable oil and hydrogenated vegetable oil.

[0052] The seasoning additives include tea concentrate, which is selected from at least one of black tea concentrate, green tea concentrate, lemon tea concentrate, and jasmine tea concentrate; and sugar syrup, which is selected from at least one of corn syrup, malt syrup, glucose syrup, fructose syrup, and sugar-free syrup.

[0053] A3, the cheese milk tea powder is prepared: the sugar and the milk powder are dissolved and mixed with water to obtain a mixed milk powder solution; the fermented fresh cheese mixed solution and the seasoning additives are added and uniformly mixed, and then vacuum concentration and drying are performed to obtain the cheese milk tea powder.

[0054] During the dissolving and mixing of the sugar and the milk powder with water, the water is only used to dissolve the sugar and the milk powder, and the content thereof can be adjusted according to the solubility of the sugar and the milk powder to facilitate better mixing of the sugar and the milk powder. Specifically, the sugar and the water can be dissolved at a mass ratio of 1:1, and the milk powder and the water can be dissolved at a mass ratio of 1:1.

[0055] The vacuum concentration parameters are: temperature 70 to 90℃, vacuum degree -0.12 to 0MPa.

[0056] The drying is spray drying by using a pressure spray dryer. During the process, the milk tea particles with larger particle size fall and are collected through the tower bottom discharge port, and the milk tea particles with smaller particle size are carried away by the exhaust device and collected by the cyclone separator, and then are sent to the tower top and sprayed into the tower again to form milk tea with larger particle size through agglomeration.

[0057] Example 1,

[0058] A method for preparing a cheese milk tea powder includes the following steps:

[0059] S1, mixing: mixing milk and cream at a mass ratio of 1:10 for 10 minutes to obtain mixed cream;

[0060] S2, sterilization: sterilizing the mixed cream in a water bath at 90℃ for 30s, then reducing to 75℃ for 10min, and then reducing to 4℃ for standby;

[0061] S3, low temperature fermentation: select two strains of Streptococcus lactis (S. lactis) and Streptococcus thermophilus (S. thermophilus), after activation of the strain, the mixed strain mixed after 8:1 (Streptococcus lactis: Streptococcus thermophilus) mass ratio is mixed starter, with 5% (percentage of mixed cream mass) inoculation amount into the mixed cream, under the condition of temperature 18℃ fermentation 48h;

[0062] S4, curd: the fermented fermented material is heated with a water bath, and is continuously stirred during the heating process, and the fermented fermented material is heated to 50℃, and 1.5% of the curd enzyme is added;

[0063] S5, shear: the curd fermented system is sheared to obtain a fresh cheese mixed liquid;

[0064] S6, solid dissolution: white granulated sugar (32 parts) and whole milk powder (42 parts) are dissolved in advance with equal mass of water;

[0065] S7, mixing: the dissolved liquid of white granulated sugar and whole milk powder is mixed uniformly, the fermented fresh cheese mixed liquid (6 parts) of step S5 is added, and then red tea concentrate (2 parts), grape syrup (12 parts) and coconut oil (6 parts) are added and mixed uniformly;

[0066] S8, material: the mixed material is treated by a high shear homogenizer to prepare a semi-finished milk tea material liquid.

[0067] S9, concentration: the semi-finished milk tea material liquid after homogenization is vacuum concentrated, the concentration temperature is 80℃, the vacuum degree is-0.09MPa, and the concentration is 40Birx (the content of soluble solids in the product, i.e. Brix);

[0068] S10, spray drying: the semi-finished milk tea material liquid is spray dried by a pressure spray dryer, and a cheese milk tea powder with uniform particle size is collected.

[0069] Example 2,

[0070] A cheese milk tea powder preparation method, comprising the following steps:

[0071] S1, mixing: the milk and cream are mixed at a mass ratio of 1:12 for 10 min to obtain a mixed cream;

[0072] S2, sterilization: the mixed cream is sterilized in a water bath at 90℃ for 30s, then reduced to 75℃ for 10min, and then reduced to 4℃ for standby;

[0073] S3. Low-temperature fermentation: Two strains of bacteria, Streptococcus lactis and Streptococcus thermophilus, were selected. After activation, the bacteria were mixed at a mass ratio of 10:1 (Streptococcus lactis: Streptococcus thermophilus) as the starter culture. The mixture was inoculated into the mixed cream at a 3% inoculation rate and fermented at 20°C for 52 hours.

[0074] S4. Curdling: Heat the fermented product in a water bath while stirring continuously. Heat the fermented product to 50°C and add 2% rennet.

[0075] S5. Shearing: The fermentation system after curdling is sheared to obtain a fermented fresh cheese mixture;

[0076] S6. Solid material dissolution: Dissolve 30 parts of white sugar and 40 parts of whole milk powder in equal amounts of water in advance;

[0077] S7. Mixing: Mix the white sugar and whole milk powder solution evenly, add the fermented fresh cheese mixture from step S5 (8 parts), then add black tea concentrate (parts), glucose syrup (14 parts), and coconut oil (6 parts), and mix evenly.

[0078] S8. Mixing: The mixed materials are homogenized using a high-shear homogenizer to produce semi-finished milk tea liquid.

[0079] S9. Concentration: The homogenized semi-finished milk tea liquid is vacuum concentrated at a temperature of 80℃ and a vacuum degree of -0.09MPa to 40Birx.

[0080] S10. Spray drying: The semi-finished milk tea liquid is spray dried using a pressure spray dryer to obtain cheese milk tea powder with uniform particle size.

[0081] Example 3

[0082] A method for preparing cheese milk tea powder using fermented cream and fresh cheese includes the following steps:

[0083] S1. Premixing: Mix milk and cream at a mass ratio of 1:6 for 10 minutes to obtain mixed cream;

[0084] S2. Sterilization: Sterilize the mixed cream in a 90℃ water bath for 30 seconds, then lower it to 75℃ and keep it warm for 10 minutes, then lower it to 4℃ for later use.

[0085] S3. Low-temperature fermentation: Two strains of bacteria, Streptococcus lactis and Streptococcus thermophilus, were selected. After activation, the bacteria were mixed in a mass ratio of 6:1 (Streptococcus lactis: Streptococcus thermophilus) as the starter culture. The mixture was inoculated into the mixed butter at an inoculation rate of 8% and fermented at 18°C ​​for 56 hours.

[0086] S4. Curdling: Heat the fermented product in a water bath while stirring continuously. Heat the fermented product to 50°C and add 1% rennet.

[0087] S5. Shearing: The fermentation system after curdling is sheared to obtain a fermented fresh cheese mixture;

[0088] S6. Solid material dissolution: Dissolve 34 parts of white sugar and 10 parts of whole milk powder in equal amounts of water in advance;

[0089] S7. Mixing: Mix the dissolved sugar and whole milk powder evenly, add it to the fermented fresh cheese mixture (5 parts) in step S5, then add black tea concentrate (2 parts), glucose syrup (10 parts), and coconut oil (6 parts), and mix evenly.

[0090] S8. Mixing: The mixed materials are homogenized using a high-shear homogenizer to produce semi-finished milk tea liquid.

[0091] S9. Concentration: The homogenized semi-finished milk tea liquid is vacuum concentrated at a temperature of 80℃ and a vacuum degree of -0.09MPa to 37Birx.

[0092] S10. Spray drying: The semi-finished milk tea liquid is spray dried using a pressure spray dryer to obtain cheese milk tea powder with uniform particle size.

[0093] To verify the effect of mixed starter culture on the performance of fermented fresh cheese mixture (i.e. fermented cheese), Example 4 and Comparative Examples 1-3 were set up based on Example 1.

[0094] The only difference between Example 4 and Example 1 is the mixed fermentation agent; specifically, in Example 4, the mass ratio of Lactococcus lactis to Streptococcus thermophilus in the mixed fermentation agent is 12:1.

[0095] The only difference between Comparative Example 1 and Example 1 is the mixed starter culture; specifically, in Comparative Example 1, the mass ratio of Lactococcus lactis to Streptococcus thermophilus in the mixed starter culture is 1:1.

[0096] The only difference between Comparative Example 2 and Example 1 is the mixed starter culture; specifically, in Comparative Example 2, the mass ratio of Lactococcus lactis to Streptococcus thermophilus in the mixed starter culture is 4:1.

[0097] The only difference between Comparative Example 3 and Example 1 is the mixed starter culture; specifically, in Comparative Example 3, the mass ratio of Lactococcus lactis to Streptococcus thermophilus in the mixed starter culture is 16:1.

[0098] Table 1

[0099]

[0100]

[0101] Table 1 shows that the yogurt flavor of the fermented cheese (i.e., the fermented fresh cheese mixture) intensifies with increasing mass ratio of *Streptococcus lactis* to *Streptococcus thermophilus*. The corrected yield using the mixed starter culture differs significantly from that using a single starter culture (P<0.01), indicating that the addition of *Streptococcus thermophilus* increases the corrected yield of the cheese. When the mass ratio of *Streptococcus lactis* to *Streptococcus thermophilus* is 8:1, the resulting fermented cheese has a milky aroma and a pure white color; after shearing and homogenization, the mixture has a uniform texture, containing only a small amount of flocculation or no flocculation, and no sediment; at this point, the corrected yield of the cheese reaches its maximum, but the moisture content is also high, possibly because the viscosity of *Streptococcus thermophilus* makes it difficult for moisture to be removed during processing.

[0102] The whey OD value indirectly reflects the loss of casein protein. A higher OD value in the discharged whey indicates a relatively higher protein content being lost into the whey. While an 8:1 ratio yields the highest corrected cheese production, it also results in the greatest protein loss. Separating the whey would lead to significant protein loss. The process according to this invention, which does not separate the whey, ensures high cheese production while maintaining the same protein content.

[0103] The state of fermented cheese (i.e., fermented fresh cheese mixture) can affect the state of the cheese milk tea powder produced later. For example, if fermented cheese is prone to flocculation and sedimentation, the resulting milk tea powder is also prone to stratification and sedimentation. At the same time, the state of fermented cheese (i.e., fermented fresh cheese mixture) has a greater impact on the ease or difficulty of the cheese milk tea powder production process. For example, by affecting the shear homogenization state, it can extend the production cycle of cheese milk powder.

[0104] A comparison diagram of the fermented fresh cheese mixture prepared in Example 1 and Comparative Example 4 is shown below. Figure 1 As shown; where a) is a schematic diagram of the fermented fresh cheese mixture prepared in Example 1, and b) is a schematic diagram of the fermented fresh cheese mixture prepared in Comparative Example 4.

[0105] To verify the effect of low-temperature fermentation on the performance of cheese milk tea powder, comparative examples 4-8 were set up based on Example 1.

[0106] The only difference between Comparative Example 4 and Example 1 is the low-temperature fermentation parameters; specifically, in Comparative Example 4, the low-temperature fermentation parameters are: temperature 40°C and time 14h.

[0107] The only difference between Comparative Example 5 and Example 1 is the low-temperature fermentation parameters; specifically, in Comparative Example 5, the low-temperature fermentation parameters are: temperature 40°C and time 48h.

[0108] The only difference between Comparative Example 6 and Example 1 is the low-temperature fermentation parameters; specifically, in Comparative Example 6, the low-temperature fermentation parameters are: temperature 18°C ​​and time 14h.

[0109] The only difference between Comparative Example 7 and Example 1 is the content of the mixed starter culture; specifically, in Comparative Example 7, the amount of mixed starter culture added is 1% of the mass of the mixed cream.

[0110] The only difference between Comparative Example 8 and Example 1 is the content of the mixed starter culture; specifically, in Comparative Example 8, the amount of mixed starter culture added is 12% of the mass of the mixed cream.

[0111] The cheese milk tea powder prepared in Examples 1-4 and Comparative Examples 4-8 was mixed with water (80°C) at a mass ratio of 1:5. The mixture was then photographed to observe the state of the liquid. The results are shown in Table 2.

[0112] Table 2

[0113]

[0114]

[0115] The comparison images of the cheese milk tea powder prepared in Example 1 and Comparative Example 4 after being brewed are shown below. Figure 2 Wherein, a) is a schematic diagram of the cheese milk tea powder prepared in Example 1 after being soaked, and b) is a schematic diagram of the cheese milk tea powder prepared in Comparative Example 4 after being soaked.

[0116] Meanwhile, the semi-finished milk tea liquid and cheese milk tea powder prepared in Examples 1-4 and Comparative Examples 1-8 were subjected to taste evaluation tests. The specific evaluation criteria are shown in Table 3 below, and the test results are shown in Table 4 below.

[0117] Table 3

[0118]

[0119]

[0120] Table 4

[0121] (n＝20) Tea fresh taste Bitterness Cheese flavour Mouthfeel Overall Example 1 8.8 8.60 8.40 8.65 8.75 Example 2 8.60 8.30 8.10 8.45 8.70 Example 3 8.55 8.35 8.10 8.20 8.60 Example 4 8.55 8.25 8.30 8.35 8.65 Comparative Example 1 6.90 7.30 7.15 7.00 7.20 Comparative Example 2 7.50 7.45 7.65 7.70 7.75 Comparative Example 3 7.30 7.20 7.30 6.85 7.30 Comparative Example 4 6.50 5.65 7.20 6.75 6.80 Comparative Example 5 5.60 5.30 5.55 5.30 6.25 Comparative Example 6 6.30 5.85 5.65 6.10 6.40 Comparative Example 7 6.55 6.45 5.80 6.30 7.10 Comparative Example 8 6.80 5.65 6.30 6.30 7.25

[0122] As shown in Table 2-4, the low-temperature fermentation method can improve the compatibility of fermented cheese and tea, enhance the flavor of milk tea products, and improve the stability of cheese in the milk tea system, avoiding sedimentation, flocculation, and stratification. The operation of not separating whey can not only avoid sedimentation, flocculation, and stratification, but also allow whey and tea to interact, increasing the umami flavor of tea in milk tea, reducing the astringency of tea, and improving the flavor and taste of the cheese milk tea powder after separation.

[0123] To verify whether the whey separation process (i.e., the whey removal process) affects the performance of the cheese milk tea powder, Comparative Example 9 was set up based on Example 1. The only difference between Comparative Example 9 and Example 1 is that Comparative Example 9 includes a whey separation process after the curdling operation and before the shearing operation. Specifically, whey separation: whey is removed at 4°C for 10 hours, and 30% of the total mass of raw materials is removed, followed by the S5 shearing operation.

[0124] The milk tea prepared in Example 1 and Comparative Example 9 was tested for amino acid content using an S-433D fully automated amino acid analyzer according to the acid hydrolysis method in GB5009.124-2016 "Determination of Amino Acids in Food". The results are shown in Table 5.

[0125] Table 5

[0126]

[0127] Specifically, in Table 5, a one-way ANOVA was performed for each amino acid. Different letters in the same row indicate significant differences in absolute content (P < 0.05). For example, in the absolute content of threonine, Example 1 uses the letter 'b', while Comparative Example 2 uses the letter 'a'. The different letters indicate a significant difference in threonine content between the two groups. The symbol * indicates an essential amino acid. The units for absolute content and percentage content are g / 100g and / or % (g of a certain amino acid / total amino acid content g × 100%). The absolute content and percentage content of the same amino acid are calculated and compared using the same units.

[0128] As shown in Table 5, the contents of Thr*, Val*, Lys*, Trp*, Glu, Cys, Tyr, and Arg in the milk tea produced in the technical solution of this invention are significantly higher than those in Comparative Example 9 (P < 0.05). Significance analysis of Thr*, Val*, Lys*, Trp*, Glu, Cys, Tyr, and Arg in Example 1 and Comparative Example 9 showed that the upper right corner letters were different, indicating a significant difference in content between the groups.

[0129] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in the present invention, and these modifications or substitutions should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for preparing cheese milk tea powder, characterized in that, Includes the following steps: Preparation of fermented fresh cheese mixture: Mix milk and cream to obtain mixed cream; add mixed starter culture to the mixed cream and ferment at low temperature to obtain fermented product; add rennet to the fermented product, mix well and obtain fermented fresh cheese mixture; Prepare the ingredients: by weight, 30-35 parts sugar, 40-50 parts milk powder, 5-15 parts fermented fresh cheese mixture, 12-20 parts flavoring additives, and 5-10 parts oil. Preparation of cheese milk tea powder: Dissolve sugar and milk powder in water to obtain a mixed milk powder solution; add fermented fresh cheese mixture, flavoring additives and oil to it and mix evenly, then concentrate and dry under vacuum to obtain cheese milk tea powder; The mixed fermentation agent contains Lactococcus lactis and Streptococcus thermophilus; the parameters for the low-temperature fermentation are: temperature 15-22℃, time 48-60h; In the mixed fermentation agent, the mass ratio of Lactococcus lactis to Streptococcus thermophilus is 6-10:1; The mass ratio of milk to cream is 1:6-12; The amount of the mixed starter culture added is 3-8% of the mass of the mixed cream; The flavoring additive includes tea concentrate, which is selected from at least one of black tea concentrate, green tea concentrate, lemon tea concentrate, and jasmine tea concentrate.

2. The method for preparing cheese milk tea powder according to claim 1, characterized in that, In the step of preparing the fermented fresh cheese mixture, the fermented material needs to be heated to 40-60℃ before adding rennet to the fermented material; the amount of rennet added is 0.5-3% of the mass of the fermented material.

3. The method for preparing cheese milk tea powder according to claim 1, characterized in that, The flavoring additive includes syrup; the syrup is selected from at least one of corn syrup, malt syrup, glucose syrup, fructose syrup, and sugar-free syrup.

4. The method for preparing cheese milk tea powder according to claim 1, characterized in that, The vacuum concentration parameters are: temperature 70 to 90°C, vacuum degree -0.12 to 0 MPa.

5. The method for preparing cheese milk tea powder according to claim 1, characterized in that, The mixed cream needs to be sterilized before low-temperature fermentation; the sterilization process involves high-temperature sterilization followed by cooling and heat preservation; the sterilization parameters are: high temperature 80-100℃, high temperature time 20-40s, cooling to 70-80℃, and heat preservation time 8-12min.

6. A cheese milk tea powder, prepared according to any one of claims 1-5.

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